Steak Gorgonzola Alfredo

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and set aside.
2. Prepare the steaks:
   Pat the steaks dry and season both sides with salt and pepper.
3. Sear the steak:
   In a large skillet, heat olive oil over medium-high heat. Add the steaks and sear for 3–4 minutes per side, or until your preferred doneness. Transfer to a plate and let rest.
4. Make the Alfredo sauce:
   In the same skillet, reduce heat to medium. Melt the butter and sauté the garlic for 1 minute until fragrant. Pour in the cream and bring to a gentle simmer.
5. Add the cheese:
   Stir in the Gorgonzola and Parmesan. Whisk until smooth and creamy. Taste and adjust seasoning with salt and pepper.
6. Combine with pasta:
   Add the cooked fettuccine to the sauce and toss until well coated.
7. Slice and serve:
   Slice the rested steak into thin strips or bite-sized cubes. Plate the Alfredo pasta and top with steak slices. Garnish with chopped parsley.

Variations :

• Substitute ribeye or filet mignon for sirloin for a richer result.
• Add a handful of baby spinach to the sauce just before tossing in the pasta for extra color and nutrition.
• Swap fettuccine for pappardelle or penne if preferred.

Tips :

• Let the steak rest for 5 minutes before slicing to preserve its juices.
• Use a combination of Gorgonzola and cream cheese if you prefer a milder blue cheese flavor.
• A drizzle of balsamic glaze or a sprinkle of crushed walnuts can add contrast and elevate the final presentation.

Steak Gorgonzola Alfredo is indulgent comfort with gourmet flair—perfect when you want to impress or simply indulge in something unforgettable.